I've found a lot of recipes for Buffalo Chicken Soup but none of them seemed just right. After tailoring elements from all the recipes I found into the perfect one, I came up with this. This soup is creamy and smooth with a hint of spice from the buffalo sauce. Serve it up with a dollop of sour cream and some mozzarella sprinkled on top.

Keiko
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Melt the butter in a large pot over medium-high heat; cook the celery and onion in the melted butter until tender, about 5 minutes. Add the flour and allow to cook until absorbed, about 2 minutes more. Slowly stir the half-and-half and water into the mixture. Dissolve the bouillon in the liquid. Stir in the chicken, buffalo wing sauce, and Cheddar cheese. Season with salt and pepper. Reduce heat to medium-low. Stirring occasionally, allow the soup to simmer until the the cheese has melted completely, about 10 minutes.

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Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

259 calories; 18.3 g total fat; 72 mg cholesterol; 570 mg sodium. 6.9 g carbohydrates; 16.5 g protein; Full Nutrition

Reviews (128)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/10/2009
This was excellent. I made a few tweaks that I think contributed to the success. In addition to the onion and celery I sauteed two hatch chiles (could use anaheim peppers) to give a little heat / flavor. I used 2% milk instead of half-and-half -- there is enough fat content already and the flour creates all the thickness necessary. I then used 3 cups of chicken stock instead of the 1/3 diluted ratio suggested which reduces the amount of salt needed but adds a lot of flavor. I used two large roast chicken breasts for the chicken. For the hot sauce Frank's is a must for authenticity though it is not particularly hot so 1/2 cup was about right for me. I would also advise that you wait until the soup is essentially 100% done before adding hte cheese and then add it in small batches so that it melts in evenly. All in all an excellent soup and one I will make again. Read More
(118)

Most helpful critical review

Rating: 3 stars
02/11/2010
If you like wings this is a good recipe. I grew tired of it quickly and found it needed more "chunks of something else" in there to keep it interesting. Read More
(14)
169 Ratings
  • 5 star values: 132
  • 4 star values: 28
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
11/10/2009
This was excellent. I made a few tweaks that I think contributed to the success. In addition to the onion and celery I sauteed two hatch chiles (could use anaheim peppers) to give a little heat / flavor. I used 2% milk instead of half-and-half -- there is enough fat content already and the flour creates all the thickness necessary. I then used 3 cups of chicken stock instead of the 1/3 diluted ratio suggested which reduces the amount of salt needed but adds a lot of flavor. I used two large roast chicken breasts for the chicken. For the hot sauce Frank's is a must for authenticity though it is not particularly hot so 1/2 cup was about right for me. I would also advise that you wait until the soup is essentially 100% done before adding hte cheese and then add it in small batches so that it melts in evenly. All in all an excellent soup and one I will make again. Read More
(118)
Rating: 5 stars
11/10/2009
This was excellent. I made a few tweaks that I think contributed to the success. In addition to the onion and celery I sauteed two hatch chiles (could use anaheim peppers) to give a little heat / flavor. I used 2% milk instead of half-and-half -- there is enough fat content already and the flour creates all the thickness necessary. I then used 3 cups of chicken stock instead of the 1/3 diluted ratio suggested which reduces the amount of salt needed but adds a lot of flavor. I used two large roast chicken breasts for the chicken. For the hot sauce Frank's is a must for authenticity though it is not particularly hot so 1/2 cup was about right for me. I would also advise that you wait until the soup is essentially 100% done before adding hte cheese and then add it in small batches so that it melts in evenly. All in all an excellent soup and one I will make again. Read More
(118)
Rating: 5 stars
08/12/2009
My husband and I loved this soup. I forgot to buy celery but didn't miss it. I used leftover chicken from the Spicy Rapid Roast Chicken from this sight which I HIGHLY RECOMMEND! It was easy and outstanding. I got two great meals from a 4 chicken. If you like buffalo wings you'll really like this soup. Try it with a salad and the dressing you usually like on your wings--ranch or blue cheese. Enjoy! Read More
(48)
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Rating: 5 stars
01/14/2011
simply Awesome! My family love it! Read More
(26)
Rating: 5 stars
11/04/2010
When my husband said "this actually really does taste like a buffalo chicken wings" I knew we had a 5 star recipe. I wanted to add carrots (but mine were gone bad) because I think that will only add to the complete buffalo chicken wing experience so I definitely would add a carrot or 2 next time. Also top the soup with a little crumbled blue cheese for even more authenticity. Other than that the recipe is perfect in it's ratios. Yum! Read More
(16)
Rating: 5 stars
02/01/2010
Yummy. Needed a little garlic powder but that's it. Used 2 cans low sodium chicken broth in lieu of boullion/water and then a bit of boullion granules for extra chicken flavor. Used leftover Slow Cooker Buffalo Chicken from this site. Added a bit more buffalo sauce too. Yum Yum Yum. if you're a buffalo lover -- this is a great way to go! Read More
(15)
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Rating: 3 stars
02/11/2010
If you like wings this is a good recipe. I grew tired of it quickly and found it needed more "chunks of something else" in there to keep it interesting. Read More
(14)
Rating: 5 stars
07/22/2009
This recipe was a big hit! I made it on a whim after a search for what to do with some leftover chicken I had. It tastes like slightly spicy cream of chicken soup. The only changes I made were to boil my (bone in skinless) chicken breasts and then use the strained boiling water instead of using plain water and a bouillon cube. Looking forward to the leftovers for lunch today! Read More
(11)
Rating: 5 stars
11/30/2009
Even better the next day! This soup only gets better as the flavors infuse with each other. When making it I find blending the flour with the half&half before adding to the pot keeps it from clumping. We also like to use Pepper-Jack cheese in place of the cheddar for added spice and occasionally dropping a little crumbled blue cheese on top of a bowlful for the full "wing" experience. Read More
(9)
Rating: 5 stars
11/28/2012
Absolutely loved this soup...taste just like deconstructed buffalo chicken. Only made two minor changes...use 1/3 cup Franks instead of 1/4 cup (we like spicy). Lastly garnished soup with blue cheese crumbles. This recipe was simple to make...it is a keeper. Read More
(7)